Baked Porridge. I don’t know if I’ve been living under a rock, but this is something I’ve just discovered a few weeks ago and now I’m utterly obsessed and eat it at least a few times per week! Whether you’ve heard of it, tried it before or are completely new to it, this is your reminder to give it a try. It’s the perfect filling, healthy, and delicious breakfast and with a few spices you can make it taste like Christmas too, if that’s the kind of thing you’re into.
I came across the idea of making a baked porridge recipe after I watched Gordon Ramsay’s baked porridge video on YouTube. In the video he used a lot of cow’s milk and cream as well as quite a few other ingredients I don’t have at home. This made me want to try making my own version of baked porridge, all vegan of course. And oh man, it’s good!
There’s a few key ingredients that I think make this breakfast as delicious as it is. First, there’s flaked almonds and coconut flakes which give it a bit of texture next to the oats and chia seeds that will soak up a lot of the liquid while baking. Then, there’s the frozen raspberries that give the porridge just the right amount of fruitiness and tartness that this porridge needs. To add a little bit of sweetness too, I love to use sultanas and maple syrup.
I hope I made you hungry (but not hangry – see what I did there), let’s get baking!
If you make this recipe, please let us know what you think and share your creations with us on Instagram @nothangryanymore.
Until next time,
Baked Raspberry-Coconut Porridge
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- 200 g quick oats
- 2 tbsp chia seeds
- 20 g flaked almonds
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/8 tsp salt
- 40 g sultanas
- 60 g frozen raspberries
- 500 ml oat milk (or any other plant based milk)
- 2 tbsp maple syrup
- 1 handful coconut flakes
- Preheat the oven to 180°C or gas 3.
- To a small baking dish (mine is 15x22cm), add quick oats, chia seeds, flaked almonds, cinnamon, cardamom, nutmeg, salt, sultanas and raspberries and stir roughly.
- Add 500ml oat milk to the dish and stir. Make sure everything is coated nicely. Then put the dish into the oven and bake for 20 minutes.
- After 20 minutes, add maple syrup and coconut flakes and put the dish back into the oven for another 5-10minutes or until the coconut flakes are starting to brown.
- It tastes great straight out of the oven, but leftovers can easily be stored in the fridge and enjoyed the next day.